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Regás Terracotta Cazuela Black Professional Glaze (5 Sizes)

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Made in Catalonia, Spain, these terracotta cazuelas are glazed with a hard-wearing, stick-resistant matt black glaze which helps transfer heat efficiently.

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This cazuela is one of the oldest cooking vessels, used since pre-Roman times and still used in every Spanish kitchen. It is used exactly as you would use a frying pan, over direct heat on an electric or gas hob, an open fire or a barbecue. It is also oven-proof and makes a great baker and roasting dish for sweet and savoury dishes. Due to the organic nature of terracotta, cooking in a cazuela adds flavour to the food. Take them straight from the oven to the table!

Made in Catalonia, Spain, these terracotta cazuelas/casserole dishes are glazed with a hard-wearing, stick-resistant matt black glaze which helps transfer heat efficiently. Professional quality for restaurants and catering. Perfect for slow and uniform cooking which naturally enhances flavours. The essence of the tradition, adapted to the new cooking methods, can be used in the gas, electric kitchen, vitroceramic, oven and microwave.

Small cazuelas/tapas dishes without handles are also available

Features:

  • Suitable for gas or electric hobs, open fire & in the oven
  • Microwave, freezer & dishwasher safe
  • Made in Catalonia, Spain since 1821
  • Available in multiple sizes
  • Made with high-quality clays that do not contain lead, cadmium, aluminium or cobalt
  • Healthy and eco-friendly cookware – Nothing more natural than earth. Regás products are natural and 100% recyclable
  • REGÁS is a company authorized and registered in the sanitary register of industries and food products of Catalonia.

 

Specifications

  • Size: Ø 17 cm – Height: 4cm – Weight: 0.43kg – Capacity: 500ml
  • Size: Ø 20 cm – Height: 5cm – Weight: 0.60kg – Capacity: 700ml
  • Size: Ø 23 cm – Height: 5.5cm – Weight: 1.00kg – Capacity: 1200ml
  • Size: Ø 28 cm – Height: 7cm – Weight: 1.50kg – Capacity: 2000ml
  • Size: Ø 32 cm – Height: 7.5cm – Weight: 2.00kg – Capacity: 3500ml

The company was founded by Baltasar Regás in 1821 in Breda (Girona), a town with a long tradition in pottery since the Middle Age and is still family-run. After 200 years of existence, Regás are the result of the evolution and improvement of that know-how. Regás has become a modern company that combines the traditional features in its products with the most modern technology in the production process that help them to guarantee a high standard of quality. 

Size:

17cm, 20cm, 23cm, 28cm, 32cm

Colour

Black

This product is made from high-quality fire proof terracotta clay. Brittle when new, it is important that the correct simple pre-use procedure is followed if it is to be used on direct heat.

Before use:

  • Submerge in cold water overnight before using it for the first time. If not used often, do this again before each use for a short time

Care Instructions:

  • Do not put it on the heat empty. (ie add a little oil)
  • Always begin cooking on a low heat. The heat can be increased once the dish is warm.
  • Do not subject to abrupt temperature changes.

Cleaning

  • Dry thoroughly before storing, especially in humid climates. If mould appears, simply wipe out with a vinegar-soaked paper towel, wash well and use as usual.

Ingredients

  • 4 chicken drumsticks and thighs, bone in, skin on
  • 3 tablespoons olive oil
  • 1 each red and green capsicum, thinly sliced
  • 1 red onion, thinly sliced
  • 3 cloves garlic, crushed
  • 1 spicy chorizo sausage, sliced
  • 1 teaspoon sweet smoked paprika
  • 2 tablespoons tomato paste
  • 1 cup basmati rice, washed and drained
  • ½ cup white wine
  • 1 cup chicken stock
  • finely grated zest of ½ an orange
  • juice of 1 orange
  • ½ teaspoon sea salt
  • ½ cup black or green olives
  • 1 tablespoon chopped flat leaf parsley

Method

  1. Preheat the oven to 180°C.
  2. Heat the olive oil in a 28cm cazuela. Season the chicken pieces and cook on all sides until golden. Remove and set aside.
  3. Add the capsicums, red onion, garlic, chorizo and paprika, season and sauté for 20 minutes. Add the tomato paste and cook for 1 minute.
  4. Stir in the rice then pour in the wine, stock, orange zest and juice and salt. Place the chicken on top of the rice along with any juices and the olives. Bring to the boil, cover tightly with foil and bake for 40 minutes.

To serve: Scatter with the flat-leaf parsley and serve immediately

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